Ingredients
- 1 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 2 cups All-purpose Flour
- 16 oz Cream Cheese, full-fat
- 1 cup Granulated Sugar
- 4 large Eggs
- 1/4 cup Fresh Lemon Juice
- Zest from 2 Lemons
- Powdered Sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the butter, 1/2 cup granulated sugar, and flour. Mix until crumbly and press into a parchment-lined 9×13-inch baking dish. Bake for 15-20 minutes until lightly golden.
- Beat together the cream cheese until smooth. Gradually add in 1 cup granulated sugar, then mix in the eggs one at a time. Finally, add the lemon juice and zest, beating until well combined.
- Pour the lemon cheesecake filling over the pre-baked crust and smooth it out. Bake for an additional 25-30 minutes until the edges begin to set but the center is still slightly jiggly.
- Cool to room temperature, then refrigerate for at least two hours. Dust with powdered sugar before cutting into squares.
Notes
For added flavor, swirl some raspberry or blueberry jam into the cheesecake mixture before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian